carrot puree

To make the carrot puree, place the carrots in a saucepan and just cover with water. Add the butter, season with salt and cook, partially covered, over a low heat for 20-25 minutes or until very tender and sweet.

Drain, transfer to a food processor and puree. While still hot, add the orange juice and cumin and season with salt and pepper; keep warm.

Soak noodles in boiling water for 5 minutes, drain and refresh.

Remove the scallops from the shells, and clean by rinsing under cold water. Clean and dry the scallop shells and arrange on a serving platter.

Season each scallop with a pinch of the combined cinnamon, orange zest and chilli flakes. Place the scallops in a steamer and steam for 2-3 minutes or until they just change colour.

Warm the noodles in the carrot puree and divide between the scallop shells. Drizzle over a little olive oil. The noodles should be loose and full of juice.

Place a scallop on top of the noodles, garnish with a little of the witlof and coriander and serve.